By Chef
A creamy, cheesy-feeling (via cottage cheese and nutritional yeast) chicken and macaroni casserole with mixed vegetables. Can be served quickly from the skillet or baked for a traditional casserole finish.
Cook macaroni in boiling salted water according to package directions until al dente. Drain and set aside.
Heat a skillet over medium heat. Cook ground chicken until fully cooked through and no longer pink, breaking it up as it cooks.
Add the finely chopped vegetables (broccoli, carrots, cauliflower) to the skillet with the cooked chicken. Cook 3–5 minutes until softened.
Make the creamy sauce: in a blender, combine cottage cheese, milk, nutritional yeast, and salt (and optional tiny pinches of onion and garlic powder if using). Blend until completely smooth to remove any grainy texture.
Combine cooked pasta, chicken & vegetables, and the blended sauce in a large bowl or directly in the skillet. Stir until everything is evenly coated.
Finish: Option A — Serve as-is: return mixture to the warm skillet and heat gently, then serve. Option B — Bake: transfer mixture to a baking dish and bake at 375°F (190°C) for 15–20 minutes until heated through and top is set.
Storage: Refrigerate leftovers for 3–4 days or freeze. Reheat with a splash of milk to restore creaminess.
How did this recipe turn out? Let others know!
to rate this recipe
A creamy, cheesy-feeling (via cottage cheese and nutritional yeast) chicken and macaroni casserole with mixed vegetables. Can be served quickly from the skillet or baked for a traditional casserole finish.
Cook macaroni in boiling salted water according to package directions until al dente. Drain and set aside.
Heat a skillet over medium heat. Cook ground chicken until fully cooked through and no longer pink, breaking it up as it cooks.
Add the finely chopped vegetables (broccoli, carrots, cauliflower) to the skillet with the cooked chicken. Cook 3–5 minutes until softened.
Make the creamy sauce: in a blender, combine cottage cheese, milk, nutritional yeast, and salt (and optional tiny pinches of onion and garlic powder if using). Blend until completely smooth to remove any grainy texture.
Combine cooked pasta, chicken & vegetables, and the blended sauce in a large bowl or directly in the skillet. Stir until everything is evenly coated.
Finish: Option A — Serve as-is: return mixture to the warm skillet and heat gently, then serve. Option B — Bake: transfer mixture to a baking dish and bake at 375°F (190°C) for 15–20 minutes until heated through and top is set.
Storage: Refrigerate leftovers for 3–4 days or freeze. Reheat with a splash of milk to restore creaminess.
Calories per Serving: 450
Your Rating:
